Как сварить рассыпчатый рис — чтобы дешевая крупа не слипалась

Ingredients

• 1 cup White Long Grain Rice (cheap store brand, rinsed and drained)
• 2 tablespoons Vegetable Oil (high smoke point oil such as sunflower or canola)
• 1 teaspoon Salt (fine table salt)
• 1.5 cups Water (boiling water, measured to 1.5 cm above rice using the first finger joint)
• 1 sheet Paper Towel (clean, lint‑free cotton paper towel)

Instructions

1. Five‑Stage Washing

   Place the rice in a large bowl. Fill with warm water, rub grains gently with your fingers until the water turns cloudy, then drain. Repeat the process four more times, each time using cooler water: cool, room‑temperature, then two rounds of ice‑cold water. Continue until the water runs clear like a tear.

   Time: PT10M

2. Drain and Air‑Dry

   Transfer the washed rice to a fine mesh sieve, shake off excess water, and let it sit for about five minutes to dry. The grains should look slightly matte, not wet.

   Time: PT5M

3. Oil Toast

   Heat the cast‑iron pot over medium‑high heat, add 2 Tbsp vegetable oil, and let it shimmer. Add the dried rice, stirring continuously for about two minutes until each grain is coated with a thin, glossy film and looks semi‑transparent.

   Time: PT2M

4. Add Boiling Water and Salt

   Measure 1.5 cups of boiling water. Place your index finger on the rice surface; the water level should reach the first joint of the finger (about 1.5 cm). Pour the water gently, then add 1 tsp salt.

   Time: PT1M

5. Rapid Boil

   Increase the heat to maximum. Allow the water to come to a vigorous boil. As soon as the bubbles break the surface, the water will begin to evaporate quickly. Wait until the surface shows deep crater‑like depressions and the water level drops to the rice.

   Time: PT5M

6. Towel‑Covered Simmer

   Turn the burner to the lowest setting, place a dry paper towel under the pot lid (edges lifted for safety), and close the lid tightly. Let the rice steam gently for exactly 12 minutes.

   Time: PT12M

7. Rest Off Heat

   Turn off the stove but keep the lid on. Let the pot sit on the cooling burner for another 15 minutes so the remaining moisture distributes evenly.

   Time: PT15M

8. Fluff and Serve

   Remove the paper towel, lift the lid, and using a fork gently lift the rice from the edges toward the center, fluffing it into airy, separate grains. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

45 g

Fat

2 g

Fiber

0.5 g